Thai Coconut Chicken Soup
Thai Coconut Chicken Soup This soup is warming and satisfying all at once. The benefits of chicken and chicken broth, coconut cream, and the herbs all contribute to elevate mood and increase a sense of satisfaction. Coconut is rich in B Vitamins, which reduce anxiety, and the fat is very easy to digest and supports memory and focus.
Ingredients Half of a raw chicken 14 oz. coconut cream 1 stalk lemon grass (found at local Asian grocery, or use a ¼ tsp. powdered lemon grass) 5 slices fresh ginger 1 tsp. Thai red chili paste Sea salt, to taste For garnish: Equal parts chopped basil, cilantro, and green onions
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Directions • Place chicken in a pot and cover with water. Gently boil for 45 minutes (or until the meat falls off the bones). This liquid provides a rich broth. • When finished cooking, set the chicken aside and add 14 oz. of the chicken broth to a soup pot. Add the coconut cream, lemon grass, and ginger. • Take a quarter cup of the broth and place in a separate, small bowl. Dissolve the Thai red chili paste in the liquid, then add back to the soup pot. • Simmer for 20 minutes and then use a slotted spoon to lift out the ginger and lemon grass. Add sea salt to taste. • Bone the chicken and add the meat back into the soup. Serve in bowls and garnish with the fresh chopped basil, fresh cilantro, and chopped green onions. NOTE: You may use coconut cream or coconut milk.
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Ingredients Half of a raw chicken 14 oz. coconut cream 1 stalk lemon grass (found at local Asian grocery, or use a ¼ tsp. powdered lemon grass) 5 slices fresh ginger 1 tsp. Thai red chili paste Sea salt, to taste For garnish: Equal parts chopped basil, cilantro, and green onions
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Directions • Place chicken in a pot and cover with water. Gently boil for 45 minutes (or until the meat falls off the bones). This liquid provides a rich broth. • When finished cooking, set the chicken aside and add 14 oz. of the chicken broth to a soup pot. Add the coconut cream, lemon grass, and ginger. • Take a quarter cup of the broth and place in a separate, small bowl. Dissolve the Thai red chili paste in the liquid, then add back to the soup pot. • Simmer for 20 minutes and then use a slotted spoon to lift out the ginger and lemon grass. Add sea salt to taste. • Bone the chicken and add the meat back into the soup. Serve in bowls and garnish with the fresh chopped basil, fresh cilantro, and chopped green onions. NOTE: You may use coconut cream or coconut milk.
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